a hearty piece of cornbread, big enough to share and loaded with crawfish tails, cheddar cheese, corn, onions and jalapenos. it’ll make you shout “aaieeeee!”
boudin balls are made with the traditional boudin filling of pork, pork liver, onions, special seasonings and rice, then rolled in a cracker meal coating. we then dunk them in craft ale and give them a light dusting of our seasoned-flour blend before deep-frying. six boudin balls served with rémoulade sauce
a traditional cajun dish made from white rice and small pieces of meat. our version is roux-based and uses ground beef in place of the more traditional chicken livers or giblets
roast beef and fried shrimp are the two most popular po'boy fillings in new oleans, but almost anything can be put inside a fresh french po'boy loaf and taste good. choose one filling from the following: traditional new orleans roast beef (dressed with savoy cabbage), shrimp, crawfish, gator, catfish, soft-shell crab, oyster, boudin balls, or creole roasted pork
our signature dish and a cajun classic. in french, étouffée means smothered. crawfish tails are smothered in a buttery, roux-based tomato gravy. mildly spiced and suitable for most palates. served with white rice and french bread. substitute dirty rice for an additional charge of:
a simple meal of cajun café’s étouffée sauce over white rice, served with a side of fried okra, french fries or fried veggies. suitable for vegetarians
alligator in a very hot & spicy roux-based classic cajun sauce. served with white rice and french bread. substitute dirty rice for an additional charge of:
very hot & spicy. in french cooking, court bouillon is a vegetable broth used for poaching fish. in louisiana it has been transformed into a rich and satisfying spicy stew. our version features a blackened filet of catfish smothered in a white-wine-based sauce made with tomatoes, onions, peppers, celery, garlic & brimming with cajun spices. served with white rice and french
our creole sauce is spicy, hot and full of flavor. made primarily with tomatoes, onions, bell peppers, garlic and wine; unlike most other sauces in cajun and creole cooking, it is not thickened with roux. served with white rice and french bread
after slicing a catfish filet into strips, we hand-batter and deep-fry it, then place it on a bed of white rice and smother it with cajun café’s étouffée sauce. a cajun café on the bayou original and one of our most popular dishes, named after rebecca's beloved grandfather. add $4 to turn it into a crawfish lagniappe, a baton rouge speciality of crawfish etoufee over fried catfish
2 soft-shell crabs hand-dipped in craft ale then lightly dusted with our own seasoned-flour blend just before frying. **you eat the whole thing, including the shell
two of our made-from-scratch blue lump & claw-meat crab cakes, sautéed in butter and served with our rémoulade sauce. cajun spices and the time and care we take in sautéing them set ours apart from the rest
now this is a burger! and yes it really is alligator and it’s delicious! alligator meat is very lean and has a texture similar to pork. a small amount of pork fat is added to help bind the burger. grilled, blackened or bbq ’d and dressed with lettuce, tomato and french-fried onions on a fresh café croissant kaiser roll
a warmed tortilla fully-loaded with the same medium-spicy mixture we use in our crab cakes, plus shredded cheddar and chopped onions. served with our remoulade dressing
two burritos filled with your choice of red beans & rice, jambalaya, or dirty rice, with shredded cheddar and chopped onions. served with our sweet & spicy popcorn sauce
we hate to brag, but people tell us this is the best they’ve ever had! our secret ingredient? real french bread from our local french bakery, café croissant. once baked, the pudding is soaked in our own whiskey-butter sauce, then topped with french vanilla cream just before serving. rich and big enough to share
Disclaimer:pricing and availability are subject to change.
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